Shawarma in pita
Description
The dish is prepared without unnecessary complications. Regular shawarma (in lavash) is no less delicious, but it needs to be eaten immediately, otherwise the lavash becomes soggy. I make shawarma in pita bread in the evening, and then take it to work in the morning or give it to my kids for school. I fully stuff it with filling and even add sauce, but the pita holds its shape well. The finished dish can be served right away.
Instructions
- 1
Step 1
1. I buy ready-made pita from the store (it's usually easy to find), and I make these slits-pockets in each one.
- 2
Step 2
2. I wash the chicken meat and dry it with a paper towel, then slice it as thinly as possible.
- 3
Step 3
3. Transfer the meat to a bowl, add all the spices, mix well so that they evenly coat all the pieces.
- 4
Step 4
4. Place a frying pan over heat, pour in a little sunflower oil and heat it. Add the pieces of meat to the heated surface and fry until golden brown. Transfer to a cutting board and finely chop.
- 5
Step 5
5. Wash the white cabbage and finely shred it, definitely very finely.
- 6
Step 6
6. I use carrots raw, wash them, peel and grate on a coarse grater.
- 7
Step 7
7. I transfer the chopped cabbage and carrots to a bowl, add salt, mix and let sit for a few minutes.
- 8
Step 8
8. I slice the pickled cucumbers into thin strips and transfer them to a bowl.
- 9
Step 9
9. Layer the chicken, carrot and cabbage mixture, and pickles into the split pita, spreading sauces between the layers.